Turmeric ice cream recipe. When the recipe popped into my head, I thought, does this already exist? Has anyone ever made this before? It seems so logical, but yet very new. Is it possible to have a completely original food idea? Probably not, but I feel we may be close with this one!
Turmeric is the superstar of medicinal herbs right now and what better way to eat it than with coconut, another spotlight counterpart.
And, as a genius emulsifier we’re using collagen, which makes this recipe the ultimate skin food. To read more about collagen click here.
If you don’t want to use collagen, substitute 2 more tablespoons of coconut oil + 1 tablespoon sunflower lecithin.
This ice cream is insanely beautiful, delicious, exotic, and super easy to make!
Oh…it’s also free of any added sweetener. Stevia is optional, but the natural sweetness of the coconut water is enough!
| Ingredients |
- 2 cups young coconut meat
- 1 cup coconut water
- 2 tablespoons coconut oil
- 2 tablespoons collagen
- ½ tablespoon turmeric powder or 2 oz fresh turmeric juice
- 1 tablespoon freshly grated ginger
- 1 teaspoon vanilla extract
- 2-3 drops Omica liquid stevia (optional)
| Directions |
Blend all ingredients until smooth. Process in an ice cream maker according to manufacturer’s instructions.
*If you don’t have an ice cream machine, you can make by freezing and stirring every 30 minutes until the desired “ice creamy” consistency is reached.
Makes approximately 1 pint.